There was one tricky-ish part of this salad, and that was sectioning the fruit. You want it to be free of the membrane-like skin that you get when you peel it. The best way to do this is to cut the fruit into sections opposite of how you would to open a grapefruit (from pole-to-pole rather than around the equator, if it were the earth). Then cut the peel off and cut the fruit into smaller chunks. You might want to try a few pieces to make sure they taste ok. ;)
Roasted Beet Salad with Citrus and Feta
Recipe adapted from Bon Appetit February 2011
Pictures by Caroline
- 3 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons finely grated orange peel
- 2 teaspoons finely grated grapefruit peel
- 1 teaspoon honey
- 1/3 cup extra-virgin olive oil
- Whisk vinegar, mustard, citrus peels, and honey in small bowl. gradually whisk in oil. Season vinaigrette with salt and freshly ground black pepper.
- 4 2 1/2-inch-diameter unpeeled beets, tops trimmed
- 1 tablespoon olive oil
- 1 bag baby spinach
- 2 small pink or ruby grapefruits
- 2 oranges
- 1 cup cooked barley (optional)
- 3/4 cup crumbled feta cheese (4 ounces)
- Preheat oven to 400°F. Toss beets and oil in large bowl; sprinkle with salt and pepper. Wrap each beet in foil. Place directly on oven rack and roast until tender, 60 to 70 minutes. Open foil and cool. Rub skins off beets; slice each beet and then cut slices in half.
- Cut oranges and grapefruits into about 8 wedges, trying not to cut along the natural sections. Then "skin" the fruit off of the rind. Cut into smaller 1/2 inch pieces.
- Place spinach in large bowl; toss with a few tablespoons vinaigrette. Add orange and grapefruit slices, barley (if using), and cheese. Serve with additional cheese and vinaigrette, if desired.